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Full-Text Articles in Life Sciences
Immune Response In Feeder Cattle Fed Different Sources Of Dietary Lipid (2002), T.B. Farran, M.F. Spire, J.J. Sindt, Sean P. Montgomery, C.M. Coetzer, H.J. Labrune, J. Ernest Minton, James J. Higgins, T.H. Elsasser, James S. Drouillard
Immune Response In Feeder Cattle Fed Different Sources Of Dietary Lipid (2002), T.B. Farran, M.F. Spire, J.J. Sindt, Sean P. Montgomery, C.M. Coetzer, H.J. Labrune, J. Ernest Minton, James J. Higgins, T.H. Elsasser, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Two studies were conducted utilizing crossbred beef steers to evaluate immune response following endotoxin challenge. In Trial 1 steers (n = 20; 688 lb BW) were fed diets containing rolled full-fat soybeans (SOY) or tallow (TALLOW). In Trial 2, steers (n=18; 780 lb BW) were fed diets containing TALLOW, flaxseed (FLAX), or a micro-algae (ALGAE) top-dressed to the TALLOW diet. Both FLAX and ALGAE were sources of omega-3 polyunsaturated fatty acids. In both trials, diets were fed for a 14-day acclimation period prior to intravenous injection of a bacterial lipopolysaccharide(LPS) endotoxin. Injection of LPS in Trial 1 resulted in higher …
Salmonella Spp. Risk Assessment For Cooking Of Blade Tenderized Prime Rib (2002), J.W. Wendelburg, D.L. Lambert, H. Thippareddi, Curtis L. Kastner, Randall K. Phebus, James L. Marsden
Salmonella Spp. Risk Assessment For Cooking Of Blade Tenderized Prime Rib (2002), J.W. Wendelburg, D.L. Lambert, H. Thippareddi, Curtis L. Kastner, Randall K. Phebus, James L. Marsden
Kansas Agricultural Experiment Station Research Reports
Prime rib is generally prepared by cooking to low temperatures for long times to attain the desired tenderness and juiciness. Destruction of Salmonella spp. in blade tenderized prime rib was examined by following cooking procedures commonly used by chefs. Beef ribs (boneless) were inoculated with Salmonella spp. to attain initial surface levels of about 5.75 log10 CFU/cm2. The ribs were blade tenderized (one pass) using a Ross blade tenderizer. Each was split into two equal sections. One half was cooked to a target internal temperature of 110 and the other half to 120°F, then tempered at room temperature for up …
Timed-Insemination Of Beef Heifers Using Cosynch With One Or Two Initial Injections Of Gnrh (2002), David M. Grieger, C.D. Holladay, D.R. Eborn
Timed-Insemination Of Beef Heifers Using Cosynch With One Or Two Initial Injections Of Gnrh (2002), David M. Grieger, C.D. Holladay, D.R. Eborn
Kansas Agricultural Experiment Station Research Reports
Our purpose was to determine if giving an additional injection of GnRH to beef heifers synchronized with the Cosynch protocol would increase pregnancy rate to timed A.I. Eighty yearling beef heifers received an injection of GnRH, 7 days before receiving an injection of PGF (Cosynch). One half of the heifers were also given an injection of GnRH 14 days prior to the PGF injection (2xGnRH-Cosynch). All heifers were given a GnRH injection 2 days after PGF and inseminated at that time. Pregnancy rate for the 2xGnRH-Cosynch group (40%) was not different than that for the Cosynch group (50%) and was …
Surface Roughening During Slicing Reduces Iridescence (2002), T.E. Lawrence, Melvin C. Hunt, Donald H. Kropf
Surface Roughening During Slicing Reduces Iridescence (2002), T.E. Lawrence, Melvin C. Hunt, Donald H. Kropf
Kansas Agricultural Experiment Station Research Reports
We evaluated surface roughening during slicing as a way to decrease iridescence of pre-cooked cured beef bottom round, inside round, and eye of round roasts. Using a textured slicing blade surface decreased iridescence intensity and the area of iridescence compared to the control (smooth surface). Iridescence intensity and percentage of iridescent area was greatest in the eye of round, followed by the inside bottom round. Iridescence (both intensity and percentage of area) in sliced meat products can be reduced by using a meat-slicing blade with a textured face.
Mechanical Force Measures On Uncooked Beef Longissimus Muscle Can Predict Tenderness Of Strip Loin Steaks (2002), R.R. Timm, John A. Unruh, Michael E. Dikeman, M.C. Hunt, T.E. Lawrence, John E. Boyer, James L. Marsden
Mechanical Force Measures On Uncooked Beef Longissimus Muscle Can Predict Tenderness Of Strip Loin Steaks (2002), R.R. Timm, John A. Unruh, Michael E. Dikeman, M.C. Hunt, T.E. Lawrence, John E. Boyer, James L. Marsden
Kansas Agricultural Experiment Station Research Reports
We investigated mechanical force measurements on uncooked longissimus muscle as a means to predict Warner- Bratzler shear force (WBSF) and trained sensory panel tenderness (SPT) of cooked strip loin steaks. Uncooked steaks from 24 USDA Select strip loins (IMPS 180) were evaluated at 2 and 14 days postmortem using plumb bob and needle probe devices attached to an Instron Universal Testing Machine. Cooked steaks aged 14 days were then evaluated for WBSF and SPT. Regression models to predict SPT from needle probe and plumb bob measurements individually taken at 2 days postmortem had R2 of 0.54 and 0.51, respectively. Combining …
Effects Of Grain Processing And Lipid Addition To Finishing Diets On Cattle Performance And Blood Constituents (2002), H.J. Labrune, A.M. Trater, J.N. Pike, Sean P. Montgomery, T.B. Farran, J.J. Sindt, James S. Drouillard
Effects Of Grain Processing And Lipid Addition To Finishing Diets On Cattle Performance And Blood Constituents (2002), H.J. Labrune, A.M. Trater, J.N. Pike, Sean P. Montgomery, T.B. Farran, J.J. Sindt, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Experiments were conducted to evaluate effects of grain processing and lipid source on finishing cattle performance, carcass characteristics, and plasma concentrations of glucose, urea, and α-amino nitrogen (amino acids). Eighty yearling Hereford x Angus steers (847 lb) were fed diets containing either steam-flaked corn or dry-rolled corn, both fed with and without 4% added tallow. In a fifth diet, ground flaxseed (equivalent to 4% lipids) replaced a portion of steam-flaked corn. Diets were fed once daily for 85 days. As expected, cattle fed steam-flaked corn were more efficient than steers fed dry-rolled corn. Adding tallow had little effect on performance. …
Validation Of A Steam Based Post-Process Pasteurization System For Control Of Listeria Monocytogenes In Ready-To-Eat Roast Beef (2002), V.S. Gill, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Validation Of A Steam Based Post-Process Pasteurization System For Control Of Listeria Monocytogenes In Ready-To-Eat Roast Beef (2002), V.S. Gill, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study roast beef was inoculated with a 5-strain cocktail of Listeria monocytogenes, vacuum-packaged, and then pasteurized at 205°F for 0, 2, 3 or 4 min in a Stork RMS-Protecon Post-Process Pasteurization System. More bacteria were killed as pasteurization time increased. Initial inoculum level was 5.8 log10 CFU/cm2 of product surface area. Pasteurization for 2 min resulted in 2.5 to 2.7 log10 CFU/cm2 reductions. Similar reductions were seen at 3 min. At …
Steam Based Post-Process Pasteurization Of Beef Salami For Control Of Listeria Monocytogenes, V.S. Gill, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Steam Based Post-Process Pasteurization Of Beef Salami For Control Of Listeria Monocytogenes, V.S. Gill, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
We evaluated the destruction of Listeria monocytogenes on surfaces of artificially inoculated, vacuum-packaged beef salami by steam pasteurization (Stork RMA-Protecon Post-process Pasteurizer). Beef salami was inoculated with L. monocytogenes (initial concentrations of 4.36 log10 CFU/cm2 at the end and 4.49 at the middle), then pasteurized at 185, 194, or 203°F for 2 or 4 min. Only about 0.11 log10 CFU/cm2 (detection limit) L. monocytogenes survived after pasteurization at 203°F for 2 and 4 min, for a "kill rate" of over 99.99%. Post-packaging pasteurization reduces the threat of L. monocytogenes on the surfaces of cooked meat products.
The Effect Of Dakota Gold®-Brand Dried Distiller’S Grains With Solubles Of Varying Levels On Sensory And Color Characteristics Of Ribeye Steaks (2002), C.M. Gordon, K.A. Hachmeister, James J. Higgins, A.L. Reicks, James S. Drouillard, Randall K. Phebus, Michael E. Dikeman
The Effect Of Dakota Gold®-Brand Dried Distiller’S Grains With Solubles Of Varying Levels On Sensory And Color Characteristics Of Ribeye Steaks (2002), C.M. Gordon, K.A. Hachmeister, James J. Higgins, A.L. Reicks, James S. Drouillard, Randall K. Phebus, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
We evaluated the effect of varying levels of Dakota Gold-brand dried distiller's grains with solubles (DDGS) on meat quality characteristics including sensory traits and display color stability. Rib cuts from heifers from a 153-day feeding trial were selected randomly so that each level of DDGS had 10 steaks in a seven-day retail display color study, and 10 steaks that were cooked for evaluation by a trained sensory panel. Color reflectance value L* (lightness) exhibited an interaction (P<0.05) between diet and day, as well as a quadratic effect (P<0.05). Diet had no effect on a* (redness) or b* (yellowness) values, but a* and b* for all treatments decreased with longer display (P<0.05). A trained sensory panel detected small but significant (P<0.05) linear improvements in myofibrillar tenderness and overall tenderness as DDGS increased. The effect on sensory traits or display color stability were too small to warrant the feeding of DDGS to improve these traits.
Effects Of Weather On Average Daily Gain And Profitability (2002), D.R. Mark, Ted C. Schroeder
Effects Of Weather On Average Daily Gain And Profitability (2002), D.R. Mark, Ted C. Schroeder
Kansas Agricultural Experiment Station Research Reports
The effect of several weather conditions on average daily gain (ADG) and profits is quantified for typical steers and heifers fed in commercial feedyards in Western Kansas from 1980 to 1999. ADG predictions for particular pens of cattle are often used to plan marketing dates and calculate breakeven purchase prices. Weather is known to influence cattle performance, and expected weather conditions can be used to improve ADG predictions. Effects on ADG and profits from combinations of, and interactions between, temperature, precipitation, humidity, and wind speed were analyzed. The influence of these weather conditions was allowed to differ by sex, placement …
Effects Of Cooking Beef Muscles From Frozen Or Thawed States On Cooking Traits And Palatability (2002), E. Obuz, Michael E. Dikeman
Effects Of Cooking Beef Muscles From Frozen Or Thawed States On Cooking Traits And Palatability (2002), E. Obuz, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
We used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and loin strip (longissimus lumborum) from both frozen and thawed states. The color values L* and a*, Warner-Bratzler shear force (WBSF), juiciness, flavor, connective tissue amount, and overall tenderness did not differ (P>0.05) between steaks cooked from frozen and thawed states. Thawed steaks cooked faster and had less cooking loss. The biceps femoris had higher WBSF than longissimus and was rated less tender by trained panelists. Color values L*, a*, or b* did not differ (P>0.05) among the muscles. The biceps femoris …
Effects Of Cold Shortening And Cooking Rate On Beef Tenderness (2002), D.A. King, T.L. Wheeler, M. Koohmaraie, Michael E. Dikeman, Curtis L. Kastner
Effects Of Cold Shortening And Cooking Rate On Beef Tenderness (2002), D.A. King, T.L. Wheeler, M. Koohmaraie, Michael E. Dikeman, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
A study was conducted to determine if excised, cold-shortened muscle improves in tenderness with refrigerated aging. Changes in muscle tenderness due to cooking rates were also evaluated. Beef ribeye and shoulder clod muscles from the left side of 12 carcasses were removed 45 min postmortem and placed in an ice bath to induce cold shortening. Corresponding muscles from the right side were chilled conventionally on the intact side. One-inch steaks from these muscles were either frozen at 24 hours or aged for 14 days at 40ºF before being cooked and analyzed. Steaks were analyzed raw, or cooked to 160ºF internally …
Dakota Gold®-Brand Dried Distiller’S Grains With Solubles: Effects On Finishing Performance And Carcass Characteristics (2002), C.M. Gordon, J. Gosch, J.J. Sindt, Sean P. Montgomery, J.N. Pike, T.J. Kessen, M.J. Sulpizio, M.F. Spire, James J. Higgins, James S. Drouillard
Dakota Gold®-Brand Dried Distiller’S Grains With Solubles: Effects On Finishing Performance And Carcass Characteristics (2002), C.M. Gordon, J. Gosch, J.J. Sindt, Sean P. Montgomery, J.N. Pike, T.J. Kessen, M.J. Sulpizio, M.F. Spire, James J. Higgins, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
A 153-day trial was conducted using 345 heifers to determine optimal level of Dakota Gold dried distiller's grains with solubles (DDGS) in finishing diets based on steam-flaked corn. Diets contained six levels of DDGS: 0%, 15%, 30%, 45%, 60%, and 75%. DDGS affected average daily gain, final weight and hot carcass weight, all of which increased with 15% DDGS and then decreased as additional DDGS was added. Growth performance of heifers fed 30% DDGS was similar to those fed no DDGS. In general, heifers were overfinished, with 61% being Yield Grade 3 or greater and 83% grading Choice or Prime. …
Will Blade Tenderization Decrease Iridescence In Cooked Beef Semitendinosus Muscle? (2002), E. Obuz, Donald H. Kropf
Will Blade Tenderization Decrease Iridescence In Cooked Beef Semitendinosus Muscle? (2002), E. Obuz, Donald H. Kropf
Kansas Agricultural Experiment Station Research Reports
Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments (control-zero, one, or two times). Blade-tenderized muscles were cooked in a forced-air convection oven at 325° to 145°F and held for 1 min. Cooked muscles were chilled overnight at 38°F and sliced by a sharp knife. Panelists (n=19) evaluated iridescence intensity on a five-point scale (0=no iridescence, 5=very strong) and extent of iridescence (0=no iridescence, 5=81-100% affected area). Blade tenderization decreased (P<0.05) iridescence intensity from 2.37 to 2.02 and extent of iridescence from 2.18 to 1.83 (control zero vs. two passes). Cooking loss increased (P<0.05) with blade tenderization (30.4% control, 32.6% one pass, 33.7% two passes). Blade tenderization has a moderate effect on reducing iridescence.
Practical Aspects Of Beef Carcass Traceability In Commercial Beef Processing Plants Using An Electronic Identification System (2002), J.R. Davis, Michael E. Dikeman
Practical Aspects Of Beef Carcass Traceability In Commercial Beef Processing Plants Using An Electronic Identification System (2002), J.R. Davis, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
The use of an electronic identification (EID) system in slaughter facilities holds great potential as a tool for animal and carcass traceability, if used as part of a comprehensive carcass tracking system. However, the correct association of each carcass with its individual EID tag number may be hindered at several points during the slaughter process. For 2,994 cattle slaughtered in 14 lots and bearing buttontype, full duplex EID ear tags, 113 (3.92%) had non-functional tags, 16 (0.53%) had no tag, and 37 extra head were introduced accidentally into one of our lots. Of the 2,994 carcasses, 71 (2.37%) were railed …
Dakota Gold®-Brand Dried Distiller’S Grains With Solubles In Finishing Cattle Diets: A Preharvest Strategy Against Acid Resistant Escherichia Coli And Coliforms? (2002), C.M. Gordon, H. Thippareddi, D.L. Lambert, K. Kerr, N. Pike, J.J. Sindt, James J. Higgins, Randall K. Phebus, James S. Drouillard
Dakota Gold®-Brand Dried Distiller’S Grains With Solubles In Finishing Cattle Diets: A Preharvest Strategy Against Acid Resistant Escherichia Coli And Coliforms? (2002), C.M. Gordon, H. Thippareddi, D.L. Lambert, K. Kerr, N. Pike, J.J. Sindt, James J. Higgins, Randall K. Phebus, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Trial 1. Finishing beef heifers (345 head) were used in a 153-day finishing trial to evaluate the effects of feeding six levels of Dakota Gold®-brand dried distiller's grains with solubles (DDGS): 0%, 15%, 30%, 45%, 60%, 75% (dry basis), on the number of acid resistant E. coli and coliforms. Fecal grab samples were taken on day 65 and day 100, 2 and 20 hours after feeding, and were analyzed for acid resistant E. coli and total coliforms, as well as pH and VFA. There was a significant linear increase in fecal pH with increased DDGS at both 2 and 20 …
Impacts Of Food Safety On Beef Demand (2002), T.L. Marsh, N.E. Piggott
Impacts Of Food Safety On Beef Demand (2002), T.L. Marsh, N.E. Piggott
Kansas Agricultural Experiment Station Research Reports
This study investigates whether food safety incidents involving beef, pork, and poultry, and the accompanying publicity have impacted United States meat demand. Beef demand is modeled as a function of beef prices, competing meat prices, meat expenditures, and food safety. Food safety indices are constructed separately for beef, pork, and poultry. Statistical tests reveal significant effects of food safety incidents on beef demand. The effect of an additional beef food safety incident on beef demand is negative, implying a detrimental impact on beef consumption. Spillover effects of pork and poultry safety incidents are positive and improve beef demand, revealing substitution …
Effects Of End-Point Temperature, Reheating, Holding Time, And Holding Temperature On Beef Tenderness (2002), E. Obuz, Michael E. Dikeman
Effects Of End-Point Temperature, Reheating, Holding Time, And Holding Temperature On Beef Tenderness (2002), E. Obuz, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
We cooked steaks from two muscles; outside round (biceps femoris), and strip loin (longissimus lumborum) with an electric belt grill. Biceps femoris steaks had higher Warner-Bratzler shear force (WBSF), connective tissue force (WB Cforce), and myofibrillar force (WB Mforce) values than longissimus lumborum steaks. Holding biceps femoris steaks at 144°F after cooking increased WB C-force (P<0.05) and WB M-force (P<0.01) as compared to holding them at 135°F. Holding biceps femoris steaks for 15 min decreased shear force by 12%, whereas the decrease was only 3% from holding for 30 min, likely because more moisture was lost with the longer holding time. Reheating had the only significant effect on longissimus lumborum steaks' WB measures because low collagen content of this muscle is not affected by holding time or temperature.
Timed Insemination Of Suckled Beef Cows After Ovulation Synchronization With Cosynch + Cidr (2002), Sandra K. Johnson, Keith R. Harmoney, Jeffrey S. Stevenson
Timed Insemination Of Suckled Beef Cows After Ovulation Synchronization With Cosynch + Cidr (2002), Sandra K. Johnson, Keith R. Harmoney, Jeffrey S. Stevenson
Kansas Agricultural Experiment Station Research Reports
Lactating beef cows (n=360) were synchronized using the Cosynch procedure; 100 μg of GnRH (day −7) followed in 7 days by 25 mg of PGF2α(day 0). A used intravaginal progesterone insert (CIDR-B) was inserted on day −7 and removed at the time of PGF2αadministration. Cows were assigned to a 2 x 2 factorial arrangement of four treatments: 1) insemination beginning at 48 vs. 60 hours after PGF2αand 2) administration of a second, 100 μg injection of GnRH or an equivalent volume of saline immediately after timed AI. Timed AI at either 48 or 60 hours after PGF2αin a Cosynch + …
Effects Of Injection Marination With Various Calcium Sources And Molar Concentrations On Display Color Life, Tenderness, And Microbial Inhibition Of Beef Loin Steaks (2002), T.E. Lawrence, Melvin C. Hunt, Michael E. Dikeman, Curtis L. Kastner, James L. Marsden
Effects Of Injection Marination With Various Calcium Sources And Molar Concentrations On Display Color Life, Tenderness, And Microbial Inhibition Of Beef Loin Steaks (2002), T.E. Lawrence, Melvin C. Hunt, Michael E. Dikeman, Curtis L. Kastner, James L. Marsden
Kansas Agricultural Experiment Station Research Reports
Beef strip loins were assigned to one of 11 treatments that included injection marination (10% by weight) with three calcium salts at three molar concentrations, a distilled water control, and a non-marinated control. The effects of calcium salt and concentration were tested for retail display color life, tenderness and sensory traits, and microbial growth. Calcium lactate marinated steaks had longer color life and less microbial growth than those treated with calcium chloride or calcium ascorbate. Increasing molar concentration (.1M to .2M to .3M) caused faster color deterioration, and did not significantly improve microbial inhibition. All calcium treatments improved tenderness; however, …
Efficiency Differences In Kansas Beef Cow-Calf Production (2002), L. Stryker, R. Jones, M. Langmeier
Efficiency Differences In Kansas Beef Cow-Calf Production (2002), L. Stryker, R. Jones, M. Langmeier
Kansas Agricultural Experiment Station Research Reports
For the beef industry to be economically competitive with other meat industries, it is essential that individual producers strive for the most efficient, highest quality, least cost production possible. A sample of 26 Kansas beef cow-calf enterprises from the Kansas Standardized Performance Analysis database (SPA) was used to measure efficiency differences among producers, as well as factors contributing toward these differences. On average, farms were 86% technical, 69% economic, and 58% overall efficient. Thus, our results suggest that output could be increased by 14% with optimal technology use, and cost could be decreased by 42% if farms were fully economically …
Maximizing Desirable Ground Beef Color With Cold Storage And Display Temperatures (2002), R.A. Mancini, Melvin C. Hunt, Donald H. Kropf, K.A. Hachmeister, D.E. Johnson, John A. Fox
Maximizing Desirable Ground Beef Color With Cold Storage And Display Temperatures (2002), R.A. Mancini, Melvin C. Hunt, Donald H. Kropf, K.A. Hachmeister, D.E. Johnson, John A. Fox
Kansas Agricultural Experiment Station Research Reports
This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared to storage at 40° and 48°F. Storage up to 12 days at 32°F did not affect ground beef color stability, whereas prolonged storage at 40° and 48°F increased discoloration dramatically. When storage was at 32°F, sales loss was 0.4%, compared to 62% at 48°F. Fat level did not influence discoloration. The use of 32°F during storage and display is essential for maximizing ground beef color life.
Evaluation Of Performance In Receiving Heifers Fed Different Sources Of Dietary Lipid (2002), T.B. Farran, H.J. Labrune, Sean P. Montgomery, J.J. Sindt, C.M. Coetzer, R.D. Hunter, James J. Higgins, James S. Drouillard, Dale A. Blasi
Evaluation Of Performance In Receiving Heifers Fed Different Sources Of Dietary Lipid (2002), T.B. Farran, H.J. Labrune, Sean P. Montgomery, J.J. Sindt, C.M. Coetzer, R.D. Hunter, James J. Higgins, James S. Drouillard, Dale A. Blasi
Kansas Agricultural Experiment Station Research Reports
Two 35-day receiving experiments were conducted using 668 highly stressed crossbred beef heifers to evaluate differences in growth performance, morbidity, and mortality when fed diets containing differing sources of dietary lipid. Heifers received diets containing beef tallow, tallow enriched with a microalgae product containing a high proportion of docosahexaenoic acid (an omega-3 fatty acid), full-fat soybeans, or ground flaxseed. All diets contained approximately 60% concentrate and 40% roughage (alfalfa hay). Feed intake, daily gain, and feed efficiency were poorer (P<0.05) for cattle fed full-fat soybeans than for those fed the other treatments. Feed intake tended to be reduced when micro-algae was top-dressed to the diet, but gain was not negatively impacted. In Trial 2, feed efficiency was improved by the micro-algae. No notable differences among treatments were evident in the percentage of cattle treated for bovine respiratory disease, but cattle fed flaxseed tended to respond better to therapeutic treatments, requiring fewer retreatments.
Effects Of Melengestrol Acetate (Mga) On Performance And Carcass Quality Of Feedlot Heifers (2002), J.T. Fox, M.F. Spire, T.J. Kessen, M.J. Sulpizio, James S. Drouillard
Effects Of Melengestrol Acetate (Mga) On Performance And Carcass Quality Of Feedlot Heifers (2002), J.T. Fox, M.F. Spire, T.J. Kessen, M.J. Sulpizio, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Sixty yearling heifers (827 lb initial body weight) were fed finishing diets an average of 95 days. To eliminate social interaction and riding, they were fed in individual pens. Diets were formulated using steam-flaked corn and alfalfa hay. Thirty of the heifers were given 0.5 mg/head daily of MGA. Feed intakes, daily gains, and feed efficiencies were not significantly affected by MGA. However, heifers fed MGA had a greater percentage of carcasses grading USDA Prime and Choice. There also was greater incidence of USDA yield grade 3 and 4 carcasses with MGA supplementation. MGA generally increased fat deposition, but had …
Performance And Carcass Characteristics Of Finishing Steers Fed Dried, Full-Fat Corn Germ (2002), T.J. Kessen, M.J. Sulpizio, M.F. Spire, R.T. Ethington, James S. Drouillard
Performance And Carcass Characteristics Of Finishing Steers Fed Dried, Full-Fat Corn Germ (2002), T.J. Kessen, M.J. Sulpizio, M.F. Spire, R.T. Ethington, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Three hundred and fifty-eight crossbred beef steers (average initial weight 701 lb) were fed finishing diets containing 0, 5, 10, or 15% full-fat corn germ to evaluate effects on growth performance and carcass characteristics. Steers were placed into dirt-surfaced feedlot pens (12 to 16 head each) in December 2000 with a total of six pens per diet. Average daily gains during the 155-day finishing period were 2.83, 2.99, 3.01 and 2.93 lb/day for cattle fed 0, 5, 10, and 15% corn germ, respectively. Dry matter intakes decreased linearly (P<0.05) with increasing concentrations of full-fat corn germ in the diet. Relative to cattle fed no corn germ, efficiencies were improved by 8, 11, and 9% for cattle fed 5, 10, or 15% germ, respectively. Feeding corn germ also reduced the incidence of liver abscesses (P<0.05) compared to cattle fed the control diet. Dried, full-fat corn germ can be used successfully in cattle finishing diets to increase energy density and animal performance.
Effect Of Methionine Supplementation On Methionine Metabolism In Growing Cattle (2002), B.D. Lambert, C.A. Löest, Evan C. Titgemeyer
Effect Of Methionine Supplementation On Methionine Metabolism In Growing Cattle (2002), B.D. Lambert, C.A. Löest, Evan C. Titgemeyer
Kansas Agricultural Experiment Station Research Reports
Methionine is often the first limiting amino acid for growing cattle. This study was conducted to determine how methionine metabolism is regulated in the liver of growing steers. Six ruminally cannulated steers were used in a replicated 3 x 3 Latin square experiment. Either 0, 5, or 10 g/day L-methionine was infused into the abomasum. These treatments were designed to be deficient, adequate, and in excess of the steers' requirements for methionine. Methionine supplementation linearly increased protein deposition and decreased the activity of methionine synthase (a methionine conserving enzyme). However, it had little effect on activity of cystathionine synthase (an …
Steam-Flaked Corn Diets Containing Combinations Of Wet Corn Gluten Feed And Alfalfa Hay: Effects On Diet Digestibility And Ruminal Characteristics (2002), J.J. Sindt, Sean P. Montgomery, J.N. Pike, T.B. Farran, C.M. Coetzer, James J. Higgins, James S. Drouillard, Evan C. Titgemeyer
Steam-Flaked Corn Diets Containing Combinations Of Wet Corn Gluten Feed And Alfalfa Hay: Effects On Diet Digestibility And Ruminal Characteristics (2002), J.J. Sindt, Sean P. Montgomery, J.N. Pike, T.B. Farran, C.M. Coetzer, James J. Higgins, James S. Drouillard, Evan C. Titgemeyer
Kansas Agricultural Experiment Station Research Reports
Twelve ruminally cannulated Jersey steers were used to measure digestibility and ruminal characteristics of steam-flaked corn based diets containing combinations of wet corn gluten feed (WCGF) and alfalfa hay (AH). Starch intake was lower (P<0.05), but neutral detergent fiber intake was higher (P<0.05) as AH and WCGF increased in the diet. Ruminal pH was increased by AH (linear, P<0.05) and tended (P<0.07) to increase with WCGF. Feeding higher levels of WCGF tended to increase passage rate (P=0.17) and decreased (P<0.05) total tract organic matter digestibility. Flaked corn diets containing at least 25% WCGF may contribute enough roughage to allow reduction of alfalfa hay levels.
Improving The Utilization Of Soybean Hulls By Cattle With Digestive Enzyme And Dietary Buffer Supplementation (2002), C.A. Löest, E.C. Tigemeyer, B.J. Johnson, A.M. Trater, B.D. Lambert, James S. Drouillard
Improving The Utilization Of Soybean Hulls By Cattle With Digestive Enzyme And Dietary Buffer Supplementation (2002), C.A. Löest, E.C. Tigemeyer, B.J. Johnson, A.M. Trater, B.D. Lambert, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Four ruminally cannulated Holstein steers (749 lb) were used in a 4 x 4 Latin square experiment to evaluate the benefits of supplementing digestive enzymes and dietary buffers to a soybean hull-based diet fed to steers once daily at 15.4 lb/day (as fed basis). Treatments were arranged as a 2 x 2 factorial with factors being two levels (0 and 3 grams/day) of digestive enzymes and two levels (0 and 93 grams/day) of dietary buffers. Buffers and enzymes were thoroughly mixed with the soybean hull-based diet to provide a completely mixed ration. Digestive enzyme or buffer supplementation increased (P≤0.06) diet …
Effect Of Hydrogen Peroxide On Protein Degradation Of Feather Meal (2002), C.A. Löest, C.M. Coetzer, Evan C. Titgemeyer, James S. Drouillard
Effect Of Hydrogen Peroxide On Protein Degradation Of Feather Meal (2002), C.A. Löest, C.M. Coetzer, Evan C. Titgemeyer, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Protein degradation of feather meal treated with hydrogen peroxide was evaluated using the in situ bag technique. Bags containing untreated feather meal or feather meal treated with 1.4, 2.5, 2.7, 5.0, or 7.0% hydrogen peroxide (g/100 g feather meal, as fed basis) at various pH and times of heating (55oC) were suspended in the rumen of a cannulated steer for 12 hours. Protein degradabilities of feather meal treated with 2.5 and 2.7% peroxide were only 12 to 19% greater than untreated feather meal, but feather meal treated with 5% peroxide had protein degradabilities 56 to 67% greater than untreated feather …
Use Of Organic Acids For Control Of Clostridium Perfringens In Cooked Vacuum-Packaged Ground Beef Products Subjected To Substandard Cooling Procedures (2002), J.R. Sabah, T. Harshavardhan, James L. Marsden, Daniel Y.C. Fung
Use Of Organic Acids For Control Of Clostridium Perfringens In Cooked Vacuum-Packaged Ground Beef Products Subjected To Substandard Cooling Procedures (2002), J.R. Sabah, T. Harshavardhan, James L. Marsden, Daniel Y.C. Fung
Kansas Agricultural Experiment Station Research Reports
This study determined the ability of Clostridium perfringens spores to germinate and grow after different organic acid treatments in vacuum packaged cooked ground beef subjected to substandard (slow) cooling. Meat samples were inoculated with a three-strain cocktail of C. perfringens spores (ATCC 10388, NCTC 8238, and NCTC 8239), then vacuum-packaged, cooked in a water bath to 167°F internal temperature, and held 20 min. The water bath temperature was then lowered to 130°F, and samples were cooled from 130°F to 45°F over 18 hr. Samples were taken after inoculation, after cooking, and after cooling. In the event of substandard cooling, sodium …